Vitamin E (α-Tocopherols) Content of Vegetables
(11 - 20)
70.5 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
1.4 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
0.5 mg
(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
0.2 mg
(per 5 g edible portion)
Chrysanthemum (petals, raw)
5.3 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
4.6 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
63 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
0.2 mg
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
0.5 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
-
(per 1 g edible portion)
Perilla (leaves, raw)
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